Many people envy the work of wine critics, believing that they not only taste the top wines that are put in front of us, but also influence market dynamics. The truth is that wine doesn’t taste as wonderful as people think it does.1. Does it feel good to taste at the barrel?
We all know that great Bordeaux wines taste wonderful when they are ready to drink. However, most en primeur wines, because of their short maturation time, are usually not ready to drink, so some people describe the “taste of en primeur” as, “It’s probably underdeveloped, with tight, rough tannins.” Some people say that some en primeur wines have just finished fermenting, with small bubbles, and some are even still fermenting. In addition, red wines in barrels, in addition to having a bad tannic feel, also have elements that don’t integrate well with each other, and the taste is still a far cry from the finished wine.2. The importance of wine maturation Good wines start out with a lot of fruit and phenolics and enough acidity, so there are very complex reactions between the various chemicals during maturation that round out the wine, which is what makes maturation so important. Tannins and anthocyanins are the most prominent polyphenols in wine, and they protect the wine during maturation and ensure that the various reactions in the wine proceed smoothly.
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